Homemade Merguez

Directions

1. 1
   In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes.
2. 2
   Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
3. 3
   In a large bowl, combine all ingredients and mix well.
4. 4
   Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work).
5. 5
   Chill for up to 5 days, freeze for up to 3 months, or use immediately.
6. 6
   Brush sausages with oil and grill or broil them until browned and cooked through.
7. 7
   Or fry them in a little oil until well browned all over.
8. 8
   Serve with more cilantro and harissa on the side, if desired.